Elizabethan Era recipes - Eel and onion pie
Click here to view a printable version - requires PDF viewer2 pounds of Eel cleaned, skinned and the backbone removed (1 quarter pounds when ready to bake)
Quarter of a cup of Lemon juice
Half a teaspoon of Salt
An Eighth of a teaspoon of powered Ginger
Eighth of a teaspoon of freshly ground pepper
2 tablespoons of Butter
2 Medium Onions (finely chopped)
2 tablespoons of Raisins
9 Inch unbaked pie pastry lid
1 tablespoon of Milk
1) Chop the Eel into 1 inch lengths
2) In a bowl, combine Lemon Juice, Salt, Ginger and Pepper the toss the Eel pieces into the mixture
3) Melt the Butter in a skillet and saute the Onions untill translucent
4) Add Onions and Raisins to Eel mixture, stirring well to distribute the ingredients evenly.
6) Place the mixture in a 9 inch pie plate. Cover with pastry lid and crimp edges. Paint the Milk on the lid and slash in a few places to allow out the steam.
7) Bake at 375 degrees for 1 hour
8) Serve hot
Serves 6 - 8 people.